CREAMY HERB AND SPINACH VEGETABLE DIP1 cup mayonnaise
1 cup sour cream
1/2 cup chopped chives or scallions
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 small shallot
1/2 small clove garlic, minced
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon freshly squeezed lemon juice
2 cups cooked spinach, drained and squeezed of excess water
In the bowl of the food processor, combine the mayonnaise, sour cream, chives, parsley, dill, shallot, garlic, salt, celery seed and lemon juice. Process for several seconds until blended.
Add the spinach and process until thoroughly blended. Adjust the seasoning, and add a little more sour cream if you find the dip too thick.
Transfer to a bowl, cover tightly with plastic wrap, and refrigerate for several hours, or even overnight, before serving.
Makes about 4 cups
Source:
Fresh Herb Cooking by Linda Dannenberg